Figs are so delicious when they are ripe it is hard to keep intact. But we'll tackle it ... the taste of our pie depends on it

 

ingredients:

     1 puff pastry
     1 kg of figs
     4 tablespoons of honey Corsican
     20 gr of butter
     1 tablespoon powdered sugar



preparation:

     Preheat your oven to 180 ° C. Meanwhile, you can clean and prepare your figs. You think to spend your figs under water? Error! Indeed, as the skin of figs is not smooth, it gorgerait water ... ruining the flavor of the fruit. To clean, simply wipe them therefore with a damp cloth. Fast!
     Then, without peeling, cut into thin strips in lengthwise. Weather strips must be fine enough to cook at the same time as the dough. Otherwise, we speak of a half-baked fruit.
     Spread parchment paper on the bottom of your pie plate. Ask over the puff pastry with a fork pricking, so it does not stick to the bottom. Carefully place the sliced ​​figs in a somewhat disorderly. this is what makes the charm of a homemade pie.
     Finally, divide the Corsican honey on top and place a few small pieces of butter. Guarantors of pie is golden brown. Bake at mid-height for 25 to 30 minutes.

Pie tasting figs Corsican

You can play the card completely fig-addict serving your pie cold with a little fig jam. Spoon and a spoon on the other. Hmm ... Otherwise, the vanilla ice cream is also an ally of shock

pistachio Baklawa - Parenthesis Jordanais -

Ingredients :
for a mold of 28 cm diameter

     About 20 sheets filo (about 500 grams)
     500 g of crushed pistachios
     250 g butter
     150 g sugar
     a lemon
     orange blossom water or rose (to taste)
     1 jar of acacia honey (375 g)
     1 good teaspoon ground cinnamon
     1 dash allspice



preparation:

Place half the phyllo sheets in the bottom of the buttered pan, taking care to coat the As each filo sheet with melted butter. Personally, I clarify the butter first. Equalize layer slightly overlapping sheets of filo in the pan.

Mix the crushed pistachios with sugar, cinnamon and allspice, then add the orange blossom water sparingly, just to soak up the mixture.

Pour the filling into the mold and fold over the first layer of filo sheets. Then top it off with a second layer of filo sheets (the other half), taking care to coat the As each filo sheet with melted butter. Equalize the last layer of leaves and fold in the cake formed.

Bake 45 minutes at 170 ° C and then raise the temperature to 210 ° C the last 10 minutes.

Before the end of cooking, heat acacia honey added the juice of half a lemon. Add 1 tbsp orange blossom water.
When Baklawa is cooked, sprinkle it with this mixture.

Cut into diamond when it is cold.

see also   :  Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot ,  How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs ,  , kitchen stools and bar stools

Apricot foam on the bottom of speculos

Ingredients :
for 8 glasses (the size of a glass jar of milk)

     500g of ripe apricots
     60g caster sugar
     8 spéculos
     4 chipmunks natures
     2 sachets of vanilla sugar
     4 half sheets of gelatine or 1 packet of agar

preparation:

     Pit the apricots and go to the mixer or blender to obtain a fine purée. Soak the gelatine leaves in a bowl of cold water.
     Put the apricot puree in a saucepan with 60g of sugar and heat over low heat, stirring occasionally, until the appearance of the first bubble.
     Squeeze the gelatine leaves and add them to the pan containing the hot sauce. Whisk together slightly to dissolve the gelatin.
     Put a spéculos in the bottom of each glass with a knife or scissors to make big broken biscuit. Pour into each glass a tablespoon of apricot coulis on spéculos pieces. Put the glasses in the fridge and the saucepan containing the remaining grout.
     Beat the three chipmunks for a whisk cream, add the sachets of vanilla sugar, then gently fold in the rest of the puree begins to take.
     Fill each jar apricot mousse this
     When ready to serve, decorate the top of the glasses, a lightly scented cream with a pinch of licorice powder. or simply almonds.

Tagine of Meatballs Egg

Tajine is a traditional dish par excellence of Morocco, I must say that magic word is evocative scents of the Maghreb, it is always an invitation to escape and travel. It takes its name from the typical glazed earthenware utensil in which it is cooked slowly over charcoal. However, you can use a heavy-bottomed saucepan with lid style cocote cast. I offer an outside view of making tagines, stews these great Moroccan. First, you should grind the spices yourself - if you can - and use sparingly unless familiar with them. Then, using only the freshest ingredients.

Ingredients

     800 g minced meat (2 lb beef, veal or even lamb)
     6 eggs
     1 fresh tomato peeled and crushed
     1 large onion, finely chopped
     1 bunch of cilantro
     1 c. teaspoon salt
     1/2 c. teaspoon pepper
     1 c. paprika or pimentons
     5 c. tablespoon of olive oil extra virgin



preparation :

     Mix the minced meat with onion, cilantro, salt, pepper and paprika. Then form small balls with the fingers, wetting your fingers between each ball.
     Put oil in a frying pan or tagine and heat, then place the meatballs in the bottom of the tagine, cover with crushed tomatoes. Cook over medium heat for 15 minutes, turning the meatballs so that they cook on all sides. Break the eggs and add the meatballs as you would for eggs in the mirror. Cover and cook over low heat for 5 minutes.

see also   :  Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot ,  How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs ,  , kitchen stools and bar stools

Lamb Tagine with spices

Every Moroccan cook his recipe variations around a stew of meat or fish with vegetables or even dried fruit. Must make sure to scent the whole, Spices and herbs are the elements that give the taste tagine also differentiates an ordinary stew. There tajine daily economic and modest, but still tasty tagine and festive, sophisticated and dazzling.
Ingredients:

    1.2 kg of lamb, diced
    1/2 teaspoon ground ginger
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons sweet paprika
    1 teaspoon of chili powder
    1 teaspoon cinnamon, 1/2 cup almonds or pistachios, coarsely chopped
    1 teaspoon of white pepper
    1/2 teaspoon of cardamom
    1/2 teaspoon green pepper
    Zest and juice of 2 lemons
    2 tablespoons olive oil
    1 cup chicken broth
    3/4 cup dried apricots 1/2 cup raisins
    2 teaspoons of salt

Preparation:Mix spices and salt in a large bowl. Add the oil, lemon zest and half the juice and mix to form a paste. Add the lamb and stir until well-coated dough. Cover and refrigerate for 3 hours.Put the lamb in a tagine or heavy bottomed pan. Add broth and remaining lemon juice. Stir until the mixture is homogeneous.Cover and cook for 1 hour. Stir in dried apricots and raisins. Cook covered for 40 minutes or until the lamb is tender.Serve immediately lamb tagine, sprinkle with pistachios.The lamb tagine with spices accompany many good couscous.

ballad salmon vapor

A ballad salmon vapor in the oldest and largest temple in Bangkok ... remains to taste, to the end of our stay in Thailand, steamed salmon revisited Thai fashion ...

Ingredients for 4 people:

    4 salmon filets without skin
    
    2 green onions, chopped

    1 small lemon white

    5 cm fresh ginger

    2 c. in s. sweet chilli sauce

    1 small red chilli, seeded and finely chopped

    1 c. in s. of fish sauce

    2 c. in s. of lime juice

    1 lemon, thinly sliced

    1 c. in s. vegetable oil

    few coriander leaves chopped


Preparation:
Finely chop the lemon and put it in a dish with ginger, chilli sauce, chilli chopped, sliced ​​lemon, the fish sauce, lime juice, oil and half the coriander . Add salmon steaks, mix well and marinate for 1 hour in the refrigerator.

    Crouch parchment paper a bamboo basket, place in the salmon steaks, cover and cook for about 12 minutes steaming in a wok over simmering water (I use my pressure cooker with a basket vapor lock without its lid).
    Mix the remaining cilantro and green onion. Garnish the fish before serving.

Cod with Mango caramelized

Rich in vitamins with antioxidant properties and fiber, mango is one of the fresh vegetables (such as melon, carrot and greens) recommended in the diet. Its "action prevention" fight effectively against premature cell aging caused by some cancers and atherosclerosis.There are mangoes almost all year from Brazil, from September to January, Burkina Faso and Côte d'Ivoire from March to July.Mango like other tropical fruit is harvested slightly before full maturity and continues to mature on the shelves and baskets of fruit.Today, a sweet and savory dish very surprising! Mango and fish, this is a winning combination: Cod with caramelized mango (see other recipes on this blog)

Ingredients  :

    4 cod fillet (or other firm fleshed fish)
    2 mangoes (ripe but firm)
    2 sprigs of parsley
    1/2 lemon
    2 tablespoons peanut oil
    25 g butter
    1 pinch of ginger powder
    2 tablespoons of organic honey flowers
    Himalayan pink salt
    Sarawak white pepper freshly ground
Preparation:
 Peel the mango and cut into cubes. Wash and chop the parsley. Squeeze the lemon.In a large nonstick skillet, heat oil to sauté and fish for 2-3 minutes on each side. Keep warm, salt and pepper.Melt the butter in a pan, add the diced mango and honey. Sauté over high heat, blowing mango cubes in the pan (without using a spoon so as not to overwrite).Pour the lemon juice over the diced mango and saute one last time, then pepper.Divide the caramelized mango cubes in the plates. Place cod fillet over and sprinkle with parsley. Serve with plain rice.Perfect taste. The mixture of flavors is excellent (do not forget to sprinkle powdered ginger mango). The presentation is still a bit tricky (fish readily decomposable).

Chicken tajine with preserved lemon

tajine_poulet_citron : Cooked with a base element (beef, lamb, poultry, or fish), this rustic stew is completed according to your mood or the market, the tagine is a boon to any cook with a little talent and imagination. It can be prepared with all sorts of ingredients, the knack remaining roughly the same. This is the vegetables that can be used with the seasons.

Ingredients for 6 persons:

    1 large chicken ready to cook
    2 large onions, chopped
    3 cloves of garlic
    2 tbsp olive oil
    1 pinch of saffron
    250 g olives
    2 lemons
    1/2 teaspoon ground ginger
    1 teaspoon ground cumin
    1/2 teaspoon paprika
    4 small zucchini
    1 large eggplant
    Two peppers
    30 cl chicken broth
    1 bunch of cilantro
    salt and pepper


Preparation:
Cut the chicken into six part (2 wings, 2 thighs and 2 threads). Heat the oil in a large pan and fry the meat with the onions. When everything is colored, add the crushed garlic, spices, salt, pepper, one of the two lemons cut into quarters and broth.
Bring to a boil and simmer, covered, over low heat for 30 minutes.
Cut the lemon confit last four. Keep only the bark and cut into sticks. Add to the casserole with olives. Mix, place on top of the zucchini, eggplant and peppers chopped (they cook with steam the dish). Cook for fifteen minutes, at least until cooked vegetables.Separately, prepare the couscous.
In flat or individual plates, divide the meal in the background. Ask over a piece of meat. Add vegetables and olives. Pour a little sauce and serve hot tajine

guinea fowl tajine with dried apricot

The tajine is a simple dish whose success depends mainly cooking method : it should be slow so that meat or fish, vegetables and spices intermingle their scents.
It is important that the sauce is the most condensed possible to enhance the flavors.
Moroccans tagines accompany cold drinks: mineral water, fruit juice, sodas ... And do not forget a traditional Moroccan meal can not be complete without a cup of coffee served in a glass or a delicious sweet tea flavored with fresh mint .
Ingredients:

    1 large farm ready to cook
    250 g dried apricots soft
    200 g blanched almonds
    4 large ripe tomatoes
    2 large onions
    4 cloves of garlic,
    1 small bunch of coriander
    40 cl chicken broth
    1 small piece of fresh ginger
    1/2 c. to c. ground cumin
    1/2 of cinnamon,
    1/2 sweet pepper powder
    1/2 of saffron (filaments + powder)
    1 c. in s. coriander seeds
    10 cl of olive oil salt and pepper


Preparation:

    Cut the fowl into pieces. Heat the broth and pour it over the dried apricots in a bowl. Let rise until use.
    Peel and cut the tomatoes in the épépinant. Peel and chop the onions. Peel and crush the garlic cloves. Wash and finely chop the cilantro.
    Heat the oil in the bottom of a tajine. Fry the pieces of guinea fowl 5 min on all sides, just grab them and they begin to color, then add the onions, garlic and tomatoes. Fry all 10 minutes, until the vegetables are well blended.
    Then add the apricots and their broth, ginger, cumin, cinnamon, pepper, saffron, crushed coriander seeds and half the cilantro. Salt and pepper, stir, put the lid on the tagine and simmer 30 minutes over low heat.
    Meanwhile, brown the almonds in a dry nonstick skillet on 2 sides. Insert them into the tagine and the rest of cilantro and mix.
    Continue cooking 5 minutes and serve hot.
Can be replaced by turkey fowl. In season, you can combine the dried apricots with fresh apricots. And fall, you can prepare this recipe with fresh figs: do not peel, score them lightly cross and put them in the tagine than 15 minutes before end of cooking.

How to recognize a ripe avocado?

How to recognize a ripe avocado?

To recognize a ripe avocado is simple: press lightly on the base of the peduncle. If it is soft to the touch, the lawyer can be enjoyed now! Harder it will be, the longer you will need to ripen.


visit also :   Potted sardines in olive oil , Flour fritters ,  Chalosse beef fillet grilled with olive tapenade ,  Maki cucumber and radish sprouts France , Chicken Thighs with Spanish

 

 

How to store an Artichoke ?

How to store an artichoke?

If you buy raw artichokes, here's a tip for maximum storage: take a drink or a cup and put water. Place the artichoke stems in water, they will keep for longer.

To keep thing almonds

To keep  almonds :
  To keep unused almonds and prevent them from becoming rancid, here's a simple trick: put them in a freezer bag and freeze them! Get out not only the amount you need about an hour before the time they thaw. You can keep a year as well. If you do not have freezer, you can keep almonds (peeled) in a sealed plastic box 6 months in the refrigerator. s kitchen and Tricks

Potted sardines in olive oil

Ingredients: 
Potted sardines in olive oil

- 2 cans of sardines in olive oil
- 70 g butter
- 1 tsp. vinegar or wine of Banyuls or the juice of half a lemon
- 50 g pitted green olives
- 50 g pitted black olives
- 2 tablespoons of chopped parsley

Prerequisite :
 forPotted sardines in olive oil

1 / mixer box half of sardines in olive oil, drained with 70 g of butter ointment for the consistency of soft butter.

2 / In a small bowl, mash coarsely with a fork remaining sardines, gently stir in the butter cream.

3 / Adjust seasoning with vinegar or lemon juice. Add a little oil to make the box more smooth.

4 / Crush half of green and black olives. Added to the preparation.

5 / rillettes Spread on slices of bread toasted or better, olive bread. Garnish with remaining olives and parsley, coarsely chopped

Flour fritters

Ingredients :

- 500 g flour
- 100 g of sugar
- 1/2 square of baker's yeast
- 1 pinch of salt
- 2 liters of frying oil
- Warm Water

Preparation :

To make your fried flour:
1 / Dissolve the yeast in lukewarm water.

2 / Mix in a bowl the flour, sugar and salt. Add warm water until a slurry is formed.

3 / Add the yeast to your preparation. If your dough is too thin, add flour.

4 / Let your dough rest for 2 hours.

5 / Heat the oil. Form balls with your dough. Once the oil mud, add your dumplings.

6 / Let fry until well browned your meatballs either. Mop your flour fritters on paper towels when you take them out of the oil.

You can enjoy your meal fritters hot or cold and can also accompany your meal.

Chalosse beef fillet grilled with olive tapenade

 Ingredients :

- 4 beef fillet Chalosse of about 160gr
- 1 tablespoon tapenade
- 20cl veal
- 2 tablespoons oil

Preparation :

To make your Chalosse beef fillet grilled with olive tapenade:
1 / Have the veal cut in half in a saucepan. Off the heat, add the tapenade, keep the sauce warm without boiling.

2 / Cook beef fillets in a skillet in oil.

3 / Serve immediately with sauce, serve with fried potatoes with pepper strips.

  your Chalosse beef fillet grilled with olive tapenade is ready!

Maki cucumber and radish sprouts France

Ingredients  :

- 1 cucumber
- 4 or 5 sticks Surimi
- 10 basil leaves
- 1 sheet of Nori (radius Japanese)
- Radish sprouts
- Soy sauce


Preparation :

To prepare maki cucumber and radish sprouts France:

1 / Remove the ends of the cucumber, cut the cucumber into sections and remove seeds with an apple corer.

2 / Wrap each stick surimi in 1 or 2 basil leaves and place them in the overlapping sections of cucumber which exceeds with a paring knife.

3 / Cucumber Wrap each section of a band of slightly moistened to form seaweed maki. Serve with a little radish sprouts and soy sauce.

Chicken Thighs with Spanish

ingredient :
 
- 12 skinless chicken thighs
- A little chopped garlic
- 1 onion
- Salt and pepper
- Oil for frying
- A little flour

Preparation :

1 / Make heat your oven to 150 ° C.

2 / Make Heat a little olive oil in a skillet. Lightly flour the chicken thighs. Make-cook the chicken thighs until browned.

3 / Once the chicken golden, remove from the pan and remove excess oil.

4 / Put the pan on the fire. Sauté the garlic and parsley.

5 / In a bowl, add the breadcrumbs. Dip the chicken thighs. These must be fully covered with breadcrumbs.

6 / Then put the chicken thighs in a dish and bake all of twenty minutes.

For freshness you can accompany your chicken thighs in Spanish with some peppers and some tomatoes!

 

homemade hamburger buns

Ingredients :

- 500gr flour
- 1 egg
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon of sugar
- 200 ml of water
- 20g of baker's yeast
- A little sesame

preparation :

To make your home made hamburger buns:

1 / Dissolve the yeast with water and sugar.

2 / In another bowl, mix the flour and salt.

3 / Pour water-yeast and sugar in the bowl of flour and add remaining ingredients. Mix until a soft dough that does not stick to your fingers.

4 / Divide the dough, 10 small balls and sprinkle with sesame seeds.

5 / Let rest 1 to 2 hours, until the balls double in volume.

6 / Bake at 180 ° for about 30 minutes.

Your buns to make homemade burgers are ready!

 

Preparation USA Doughnuts

Ingredients : 

For 18 donuts 
- 500 g flour (a little more, if necessary) 
- 20 g of baker's yeast
 - 1 teaspoon salt
 - ¼ liter of milk 
- 60 g of butter 
- 150 g brown sugar blond 
- 2 eggs 
- Nutmeg
 - Oil for frying
 - Icing sugarPreparation: 

1 / Warm the milk. 

2 / In a bowl, pour the warm milk and will crumble yeast. Add salt, 300 g of flour and mix. 

3 / Beat vigorously, cover and let rise for 30 minutes to 1 hour. 

4 / After this time, melt the butter and add to the preparation and the brown sugar, the beaten eggs, a little grated nutmeg and remaining flour. 

5 / Beat vigorously, then knead. 

6 / Let rise again for 2 to 3 hours. 

7 / Knead the dough again by hand. If it is too sticky, it still incorporate the flour. 

8 / The dough is rather difficult to spread, proceed as follows for shaping the donuts: with kitchen scissors, divide dough into 18 equal parts and roll each one cigar-shaped, 15 cm long. Ends meet to form a ring around 9 cm in diameter. 

9 / Heat the frying oil until hot but not smoking. 

10 / Y plunge donuts in batches of three: they must fall to the bottom and back straight. 

11 / Cook about 2 minutes, until they begin to brown, then turn them over with a slotted spoon and cook 1-2 minutes on the other side. 

12 / Drain the donuts on a rack-lined baking paper. 

13 / When all donuts are cooked, arrange on a serving dish and sprinkle with plenty of sugar. Serve hot, warm or cold.You can garnish your donuts American jam by opening two in the direction of thickness.

Types of Blender-Mixers

Types of Blender-Mixers

 

Choosing the right Blender-Mixer would ultimately depend on how you would be eventually be using it at home. With different types of Blender-Mixers are to choose from, it is important that you know how you would be using it so that you don't end up buying the wrong Blender-Mixer for your home.

When buying a Blender-Mixer, you will usually see the usual and more common models in most stores. These are the ones that have a steady base and a pitcher-like container fixed on top of it. These types of Blender-Mixers are usually the ones that you can use for mixing your milkshakes and smoothies. These Blender-Mixers usually come in several speed options in order to allow you a variety of choices to serve your needs.

There is another type of Blender-Mixer that can serve a unique purpose. Actually it can also do the same tasks that a usual Blender-Mixer can do but on a different way. This type of Blender-Mixer is called an immersion Blender-Mixer. Immersion Blender-Mixers are different by the fact that they are hand held when being used. Ordinary Blender-Mixers are of the table top variety that also requires its own special container in order to function.

Immersion Blender-Mixers are stick hand held type Blender-Mixers that has a swirling blade located at the other end. Immersion Blender-Mixers can be used to stir up soups, puree or even good enough to chop up certain vegetables. Although they are not as powerful as the ordinary Blender-Mixer, immersion Blender-Mixers are more portable and easier to store.

If you wish to buy a general purpose Blender-Mixer that would do just about anything in the kitchen, then you would want to prefer buying a good food processor. A food processor is a heavy duty Blender-Mixer that can do a variety of kitchen tasks that ordinary Blender-Mixers may not be powerful enough to do. They are usually the choice for professional chefs as well as serious cooks who have to do various kitchen tasks such as chopping, mincing cutting or crushing different kitchen ingredients easily. These heavy duty food processors have more power and offer additional options that an ordinary Blender-Mixer cannot perform.

With different types of Blender-Mixers available, you may need to look for the one that will provide you with the most number of options that you prefer. One of the things to look foe is its performance. Surely, it won't matter if you have the most powerful Blender-Mixer at home but you just try to use it to make your smoothies. You might have just wasted some of your money by buying a Blender-Mixer that has features that you do not use yourself. It is even worse when you buy a Blender-Mixer with some features absent that are looking for.

Depending on your needs, you do not have to buy the best types of Blender-Mixers in the market. What should be important that you buy one that is appropriate for your own needs. Even if you buy the cheapest Blender-Mixer model that you can find and find that type of Blender-Mixer very suitable for your needs, then you have bought the best stuff there is.

But if you buy the most expensive one, and found out that it doesn't quite do what you expected it to do, then you might have suffered a loss in the deal. Being content in the Blender-Mixer's performance is always more important than the price of the gadget.

The Price of Juicers-blender

The Price of  Juicers-blender

There are two kinds of  Juicers-blender. There is the top  Juicer and the newest one which is much lighter called the hand held  Juicer. There are differences in their features and this is what sets the price of these  Juicers-blender very far apart.

Let’s first talk about hand held  Juicers-blender. Some of the biggest names include Cuisinart, Faberware and Toastmaster. The price range of these three are within the $11 to $30 price range with speed variations from a single to 18 settings.

The price of  Juicers-blender gets higher because of both the quality of the materials used and the motor capacity. You will have to pay $60 to $200 to get that and some of the best brands to watch out for are Cuisinart, KitchenAid, Hamilton Beach, Oster and Waring , amazon ,.

For added features and a 60oz container, you can get these in the $100 to $200 price range. These include multiple jars, several attachments and sleek looks.

But you do you really need these multiple features? This probably depends on who you ask. Someone who is in the food business and operates from the home will probably say yes because most high end models act as a mixer and a food processor. It is able to crush ice and other hard food items as well as protect the user from flying particles or splashes so it is worth the price.

But if you are just using it to stir or mix things then you can stick with something basic that does not go above $100. For those who want a challenge, go for something in between and don’t worry because these  Juicers-blender all come with an instructional booklet while some have videos.

All this information should teach you how to mix bread dough and milling grain aside from just making fruit juices or milk shake.

Should you have problems, most  Juicers-blender carry a 1 to 2 year warranty but the high end models have slightly longer ones.

The  Juicer has been around for almost a century and there is nothing yet in the market that is able to replace its usefulness in the kitchen. While the price of the  Juicer is the concern of many, it is best to look beyond that because there are other things to consider when you play to buy one from the store.

These include the capacity, its wattage, the features, sturdiness and controls. These are things you have to ask yourself each time you examine one when you look for these at the appliance store or online. If you are able to find the right  Juicer, pay for it and then bring it home.

The price of the  Juicer is reasonable if you are able to use it for 5 years or more without any problems. Of course, you have to clean it so it stays in tip top condition ready for the next cake, concoction or recipe that you will make.


But if you are just using it to stir or mix things then you can stick with something basic that does not go above $100. For those who want a challenge, go for something in between and don’t worry because these  Juicers all come with an instructional booklet while some have videos.

All this information should teach you how to mix bread dough and milling grain aside from just making fruit juices or milk shake.

Should you have problems, most  Juicers carry a 1 to 2 year warranty but the high end models have slightly longer ones.

The  Juicer has been around for almost a century and there is nothing yet in the market that is able to replace its usefulness in the kitchen. While the price of the  Juicer is the concern of many, it is best to look beyond that because there are other things to consider when you play to buy one from the store.

These include the capacity, its wattage, the features, sturdiness and controls. These are things you have to ask yourself each time you examine one when you look for these at the appliance store or online. If you are able to find the right  Juicer, pay for it and then bring it home.

The price of the  Juicer is reasonable if you are able to use it for 5 years or more without any problems. Of course, you have to clean it so it stays in tip top condition ready for the next cake, concoction or recipe that you will make.

Couscous Moroccan

Couscous is a Moroccan months eaters for being so delicious that they cook every Friday. This recipe called couscous with seven vegetables and this page contains how to prepare couscous and gravy.
 This recipe is easy to setup and not time consuming. Just follow these steps:

Ingredients

    Kilo of couscous 1
    1 kg of meat
    1 small cup of oil
    2 teaspoon of margarine
    3 liters of water per
    ½ pound Islands
    Beslten Moktotain 2
    ½ pound of pumpkin Red
    ½ pound of green pumpkins
    ½ pound green beans

    ½ pound cabbage
    ½ half a kilo of tomatoes
    ½ pound draw
    1 bunch of Coriander
    100 grams of Homs drenched in water
    1 teaspoon salt
    1 teaspoon black pepper (Sowing)
    1 teaspoon saffron
    1 teaspoon of ginger 

 How to prepare couscous

    Place 1 pound of couscous in a bowl and then spray with half a liter of salted water then  separate the grains from each other
    Add two tablespoons of oil, and in the mind of even couscous grains do not stick together
    Place the couscous in Alkskas after Ivhen little oil then Place Alkskas over the estimated gravy
    When steam rises heavily over couscous, place couscous in a bowl and sprinkle with cold water with a twist to separate the grains from each other and place the couscous again as gravy
    This step is re-two more times and was in the bowl one last time Ivhen shortening long hot couscous
 

    Put the meat and onions and oil and salt and black pepper, saffron and ginger in a cooking pot (Twine) and fry for 5 minutes with constant stirring
    Add to liters of water and then let it simmer for ½ hour
    Add tomatoes and chickpeas, carrots, turnips and cabbage and red beans and lots and lots and green bouquet off Coriander then add enough water to complete the cooking over medium heat until cooked
    Place the couscous in a bowl, then place it meat and vegetables, then pour the broth and hisYou can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.